Mixed Greens With Pancetta And Shaved Parmesan Food

MIXED GREENS WITH SHAVED MANCHEGO AND WINE-LOVING VINAIGRETTE

Steps:

• MIXED GREENS: Put the mesclun greens in a large bowl and drizzle with vinaigrette (recipe follows), mixing vinaigrette into the greens with your hand to lightly coat them to taste (you can always add more). Put dressed greens on serving plates and top with a few grinds of black pepper and a sprinkle of Fleur de Sel to taste, if using. Use a knife or cheese shaver to shave cheese into thin shards. Distribute cheese over each salad and serve.
• WINE-LOVING VINAIGRETTE: Combine mustard and vinegar in a mixing bowl and whisk to blend. Slowly add 2-3 tablespoons of the oil in a thin stream, whisking constantly until mixture thickens. Add remaining oil in a steady stream, continuing to whisk. Season with salt and pepper to taste.

MIXED GREENS WITH PARMESAN CRISPS

Steps:

• Heat oven to 400°F.
• Combine cheese and rosemary. Spoon 1 Tbsp. onto baking sheet sprayed with cooking spray; spread to flatten. Repeat to make 16 crisps, allowing 1 inch between each.
• Bake 6 min. or until golden brown, turning after 5 min. Cool on wire rack.
• Cover 8 plates with greens; top with grapes, nuts and dressing. Serve with Parmesan crisps.

PERFECT MIXED GREENS

Steps:

• Pull the leaf portions of the collard, mustard, and turnip greens away from the tough stems, and discard the stems. Gently wash the greens in warm water to remove all soil and sand. Partially fill a clean sink with warm water, and stir in 3 tablespoons of salt and 2 cups of chicken broth; allow greens to soak in the mixture for 10 minutes. Scoop up the greens and allow to drain in a colander; discard used chicken broth. Do not rinse the greens.
• Pour the remaining 2 cups of chicken broth into a large pot, and mix in the greens. Stir in vegetable oil, garlic, bacon bits, and sugar, and season with salt and black pepper. Bring to a boil, reduce heat to a simmer, and cook until the greens are tender, stirring occasionally, 45 minutes to 1 hour.

GREEN BEANS, BALSAMIC AND PANCETTA

Steps:

• Bring a large saucepan of water to a boil over high heat.
• Meanwhile, slice pancetta into thin strips.
• Finely chopped shallots should measure about 3 tablespoons (45 mL).
• Trim ends from beans.
• Over medium heat, melt butter in a wide frying pan.
• Add pancetta and shallots.
• Stir often 3 to 5 minutes until pancetta is crisp.
• While pancetta is cooking, place beans into boiling water.
• Boil uncovered, 2 to 3 minutes, until almost tender-crisp.
• Drain thoroughly.
• When pancetta is cooked, add hot beans to pan.
• Sprinkle with salt.
• Add in vinegar.
• Stir often for about 1 minute, until vinegar is absorbed.
• Turn onto a platter; garnish with Parmesan shavings, if you wish.
• Serve immediately, with Roast Pork, Stuffed With Stilton.
• Make Ahead: After boiling beans, drain and plunge into a bowl of ice water to stop cooking.
• Drain.
• Pat dry with paper towels.
• Wrap and refrigerate.
• Prepare shallots and pancetta following the recipe, but do not cook.
• Wrap and refrigerate up to 2 days.
• When ready to cook, continue with recipe.
• Beans, from the refrigerator, may need a couple of extra minutes to heat.

MIXED GREENS WITH GRAPEFRUIT, FENNEL, AND PARMESAN

Steps:

• Make the dressing:
• In a small bowl whisk together the garlic paste, the grapefruit juice, the vinegar, and the mustard, add the oil in a stream, whisking, and whisk the dressing until it is emulsified. Whisk in the parsley and salt and pepper to taste.
• In a large bowl toss together the romaine, the arugula, the fennel, the radishes, and the dressing, add the Parmesan and the grapefruit sections, cut into 1-inch pieces, and toss the salad gently.

MIXED SALAD GREENS WITH PIGNOLI AND FRESH PARMESAN

Steps:

• Toast the pine nuts and set aside to cool.
• In a small non-reactive bowl, mix the vinegar and garlic; whisk in oil. Season with salt and pepper to taste.
• Place the mixed greens and scallions in a large salad bowl. Toss with the dressing. Sprinkle with cheese and nuts.
• Enjoy!